My butcher told me he doesn't have the laser saw or whatever equipment he needed to cut flat iron steaks correctly, so he doesn't offer it as an option.I haven't found that I like flat iron steaks suggested by the butcher here....but maybe I don't know how to correctly use them.
Very interestedI just wanted to ask if there could be an addition to this Forum to have a section specific to butchering beef? I am a cow/calf, backgrounder, cattle finisher, butcher at the local meat locker, and meat cutter for a restaurant here in Carthage, Illinois.
I would absolutely love to have a butchering section devoted to beef butchering/meat cutting to help educate folks on the process of completing the final product of their labor. I often find that producers are not aware of many facets of the industry when they sell their beef custom through a locker to a customer. That being said, there are many issues I see where the receiving customer of the product is really ignorant to no fault of their own, what they order through a butcher shop. This sometimes gives the customer a bad experience when they just did not know the right things to request or ask.
That seems odd, I cut mine out by hand. I assumed it was always done that way. It's a bit tedious, so I can see not wanting to do it.My butcher told me he doesn't have the laser saw or whatever equipment he needed to cut flat iron steaks correctly, so he doesn't offer it as an option.
I have all kinda of questions.(1,600+ pounds hanging weight).
I have all kinda of questions.
Your saying the two sides of beef weighed 1,600lbs?
Even if he yielded 64%. That would make him 2,500lbs live. What breed was he? How old was he? I've seen 2,700lb Holstein strs, but their older. 4-5years maybe.